I'm making Vienna Bread today.
I made a batch of chocolate chip oatmeal cookies last night to take to the Barstow Alexander Workshop wrap-up party.
I know at LaMars the raised glazed is #1 and the old-fashioned sour cream cake donut is #2. But my personal favorite is the regular cake donut with chocolate icing.
It hasn't been too hard, I mainly have to be careful when eating out, my cooking was pretty low-salt to start with.
The Lancet article and the Wall Street Journal article both seem so suggest that 3500 mg of sodium might be the 'sweet spot' when considering long term health trends, but I doubt the US officials or American medical community will change their recommendations on the basis of just one journal article. It may be that high sodium diets by themselves aren't bad for you, but the other things in them (high fat, high carbs, etc) are.
And I've seen fast food meals that exceeded 3500 mg of sodium!
I don't have a Facebook account. I keep hoping to find time to attend some event Peter Reinhart is lecturing at, I still email him from time to time, the Asheville Bread Festival would be my first choice, even though that's a long ways from Nebraska.
Mike Nolan.
This seems like a more complex recipe than the one Swirth talks about.
My older son has been recruited by Google at least twice, once he didn't get past the phone interview stage and the second time they flew him out for a day of on-site interviews, but declined to offer him a position.
I hope she sold her Sears stock before Lampert bankrupted the company!
Years ago one of the professors at UNL went to work at Apple. They gave him a block of stock in part so that he was worth more than his secretary.
When our younger son moved to SF to work at Youtube, he got some Google stock options, a portion of which vests every month. I gather not all new hires get them, though.
Our older son is currently with a company that (I think) is still pre-IPO and maybe eventually he'll cash in on that. The last time he changed jobs (a year ago) he had offers from Oracle, Disney and Slack.
One of the reasons for employee-ownership plans is to try to prevent a sale to a large corporation, as it complicates the process. That has downsides, too.
I've been contemplating buying another bag of the ruby cacao chips, if I can think of something to bake them into. They'd make for an interesting variant on 'blondies', or maybe in a red velvet cake, or perhaps as a surprise ingredient in the cream cheese frosting?
I had a sample of one at the store, one was more than enough.
Your recipe seems much more like the sort of thing my mother would have made. Ground beef, pasta, baked?? None of that sounds like 'chop suey' to me!
Wikipedia says 'chop suey' is made with eggs, aside from egg foo yung and fried rice, and a few soups, I've not seen much egg in Asian-American cooking.
I'm not sure how much of it is due to changes at Bob's (or KAF) and how much of it is changes in the food distribution industry and consumer preferences. KAF has to compete with Amazon and other web retailing giants, I suspect that impacts Bob's as well.
It's getting harder to find some products on the shelves, and there are some product on Bob's website that I've never seen in stores. Think about how often there's a thread here about where to find something. But there always seems to be room on the shelves at the grocery stores we shop at for another flavor of Oreos. :sigh: (The latest one is 'carrot cake', or at least that's what flavor the package says it is.)
The only unbleached cake flour I've ever used was from King Arthur, and I wasn't all that impressed with it. I don't use much cake flour, but I'll stick with the bleached type.
